🛒 Ingredients
- 800ml dashi (water with kombu kelp and katsuobushi) or instant dashi
- 3 tablespoons white or red miso paste
- 200g silken tofu
- 20g dried wakame seaweed
- Fresh chives
👨🍳 Step-by-step instructions
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Rehydrate the wakame in water for 5 minutes. Drain.
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Gently heat the dashi over low heat. DO NOT boil.
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Dissolve the miso in a little cold dashi before adding.
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Stir the dissolved miso into the hot dashi. Mix gently.
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Add the cubed tofu and the wakame.
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Serve immediately with chives. Never boil after adding the miso.
💡 Chef's tip
Miso should never be boiled: it loses its properties and its flavor turns bitter. Always dissolve it in cold liquid before incorporating into hot broth.
📝 Our take
Japanese miso soup is the most repeatedly served dish in Japan: it appears at breakfast, lunch, and dinner. Its power lies in the dashi — the broth of kombu kelp and bonito — which provides a natural umami impossible to replicate with tablets. With silken tofu and hydrated wakame, it is a soothing bowl in ten minutes.
🍷 Wine & food pairing
Japanese green tea such as gyokuro or bancha. It also pairs well with warm junmai sake in winter.
Suggested wine: Japanese gyokuro green tea or junmai sake
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